When a Korean barbecue venue wants to stand out from all other Korean barbecue places, it essentially has three variables to play with: meat, heat and side dishes. And Cote Korean Steakhouse is definitely up to it, the New York Times also says it is called “The best place to eat a good Korean BBQ in New York“.
Cote, an elegantly designed restaurant divided into front benches and cushier booths in the back and a standing table that cuts the space in two, is one of the most exciting places in the city to eat meat. What sets Cote apart is the fact that Kim and chef David Shim embrace the affinities between Korean barbecue spots and stereotypically American steakhouses.
The meat that Cote offers is a top quality beef aged from a week to four and a half months in a cooler room downstairs. A red room a little to the America Horror Story TV series, but which the owner Simon Kim says “red light makes the meat sexier” … While the preparation of the cocktails and the conduct of the evening takes place in a large open space of the room upstairs, so that even the hypothetical customers who stroll outside can admire the restaurant. The meat is cooked personally as you prefer it on the personal plate of the tables.
Other differences are more subtle: Expensive combined dishes of 150 day aged meats, typical of Korean grill points, are canceled in favor of that convenient prix-fixe, called “Butcher’s Feast”, which means that even a solo guest can taste a menu tasting of four different cuts aged 45 days for a fair price.
The meal ends with a bowl of spiced kimchi to aid digestion.